Carrot: what it contains and why it matters
Carrot is an orange root vegetable (gajar). This page lists its nutritional content from published sources and explains which lab parameters it relates to.
Last reviewed: 2026-09-04
Nutritional content of carrot
Per 100 g edible portion, from published composition data.
| Nutrient | Per 100 g | Source |
|---|---|---|
| Energy | 41 kcal | USDA |
| Protein | 0.93 g | USDA |
| Total lipid (fat) | 0.24 g | USDA |
| Carbohydrate | 9.58 g | USDA |
| Dietary Fiber | 2.8 g | USDA |
| Vitamin ARetinol Activity Equivalents (RAE) | 835 µg | USDA |
| Potassium | 320 mg | USDA |
| Vitamin C | 5.9 mg | USDA |
| Calcium | 33 mg | USDA |
Which lab parameters does carrot relate to?
Vitamin A
Vitamin A supports vision, the immune system and the health of skin [WHO].
Potassium
Potassium helps nerves and muscles work and helps balance the body's fluids [WHO].
Vitamin C
Vitamin C supports the immune system and helps the body absorb non-heme iron from plant foods [WHO].
Vegetarian and dietary notes
Carrot is a plant-derived root vegetable suitable for vegetarian and vegan diets.
Frequently asked questions
What form of vitamin A is present in carrots?
Carrots supply provitamin A carotenoids, predominantly beta-carotene, which the human body enzymatically cleaves into retinol. Raw carrots contain 835 µg RAE of vitamin A per 100 g [USDA].
How much dietary fiber is found in raw carrots?
Raw carrots contain 2.8 g of total dietary fiber per 100 g [USDA]. This includes both soluble pectin and insoluble components such as cellulose and hemicellulose.
What is the carbohydrate profile of carrots?
Raw carrots provide 9.58 g of total carbohydrate per 100 g [USDA], which includes 2.8 g of dietary fiber and 4.74 g of naturally occurring sugars, primarily sucrose, glucose, and fructose [USDA].
What physiological function does the potassium in carrots serve?
Raw carrots provide 320 mg of potassium per 100 g [USDA]. Potassium functions as an essential systemic cation that participates in membrane potential maintenance, cellular fluid regulation, and nerve impulse transmission.
Does heat treatment or cooking alter the nutrient profile of carrots?
Thermal processing degrades cell wall matrices, which increases the extractability and bioavailability of lipophilic compounds like beta-carotene, while reducing heat-sensitive, water-soluble nutrients such as vitamin C, which is present at 5.9 mg per 100 g in the raw form [USDA].
Sources
- USDA — USDA FoodData Central, Agricultural Research Service. https://fdc.nal.usda.gov/
- WHO — World Health Organization — nutrition fact sheets. https://www.who.int/